VRC Team
Post published at June 22, 2021

Vegan Springtime Recipes


We love celebrating this beautiful change of season with light, fresh and fruity foods. It’s time to swap out the hearty root vegetables for juicy spring greens! We’ll be digging into lots of asparagus, tender greens, lemony peas and aromatic curries. Below are some of our favourite recipes that we’ll be making again and again over the season to make the most of the colourful fresh ingredients of spring…

Wild garlic should be popping up across your local woodland so harvest a few handfuls to make our delicious Hazelnut Pesto Pasta. Top this vibrant spaghetti with fresh basil, cherry tomatoes and Greek-style vegan cheese to enhance this dish even more.

Nothing says spring quite like a quiche – it’s a classic dish to eat with salad and new potatoes in the springtime sun, and yes of course it can be made vegan! Here’s our Leek, Mushroom and Blue “Cheese” Quiche recipe. The combination of sautéed leeks, garlic and bubbling blue “cheese” is heavenly!

Sweet Potato & Coconut Dhal is a gorgeous easy dinner packed with all the good stuff! Lots of protein, creamy coconut and aromatic Sri-Lankan spices. We use whole toasted seeds for the spice blend so they are extra fragrant and release all of their fantastic antioxidants.

Lemon with greens is such a fresh combination. Our Asparagus, Pea & Lemon Risotto is an easy, one-pot meal, and if you want to make it a little more fancy, we recommend topping with crunchy sage crisps and toasted almonds – it’s an amazing pairing.

Forget fish, these Artichoke Fish Cakes are incredibly convincing in appearance, texture and taste! Whip up some dill vegan mayo and serve with a yummy salad for a light springtime lunch. This recipe was kindly shared by our wonderful guest chef, Aimee Ryan from Wallflower Kitchen.

Perhaps it’s warm enough for a barbecue? Celebrate the sun and fire up the grill for our Easy Homemade Tofu Burgers! We like to vary the herb and spice blend to create delicious variations, perhaps Indian spiced, Mexican, or with Mediterranean herbs.

And for dessert we can’t get enough Blueberry Lemon Drizzle Cake. It’s delightfully moist, zingy and fresh – a classic dessert with a blueberry twist. Our favourite cake to enjoy with a cuppa in the afternoon!

See our full springtime recipe collection here: https://www.veganrecipeclub.org.uk/seasons/spring

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This post was written by VRC Team
Vegan Recipe Club is part of the UK’s leading vegan charity, Viva!. We have hundreds of delicious vegan recipes; from easy weeknight dinners to showstopper desserts, and everything in-between! Keep your eyes peeled for new recipes each month developed by our expert team of foodies and from guest chefs too.